Momofuku Cornflake Crunch (makes about 4 cups)
5 cups cornflakes
1/2 cup dry milk
3 tbsp. granulated sugar
1 tsp. kosher salt
8 tbsp. unsalted butter, melted
Jimmy Dean sausage is ubiquitous in many recipes that those in the cooking community aren’t necessarily “proud” to have made. These include cheddar-sausage-bisquick balls, queso dip utilizing Velveeta (I still don’t have a workable replacement for this yet), chiles, sausage, etc. You can also cook it up and combine with taco meat, make into patties, or add to a pasta sauce. Overall, it’s a versatile meat product, but as with any kind of commercially prepared sausage, the origins of the meat are dubious and the additional ingredients are somewhat shrouded in secrecy/full of unnecessary stuff. There’s no reason why both corn syrup and sugar need to appear on the ingredients label, and what exactly are the “spices?” Better to just spend a little time making your own sausage, out of actual food. That’s my mantra – Why take a cheap and easy route when you can do it in way more time at a much greater expense? This recipe calls for MSG. If you have adverse reactions to MSG, substitute salt, but otherwise, it’s yummy. Just use MSG if you can. It can be found in the spice or Asian foods section of the grocery store. The brand of mine was Accent Flavor Enhancer.
5lbs pork shoulder, cut into chunks small enough to fit your meat grinder’s feed tube
5 tsp kosher salt (16g)
1.25 tsp MSG (3 g)
1 Tb cayenne (9g)
1 tsp black pepper (1.8-2g)
1 tsp fresh or dried sage (1g)
1 tsp red pepper flakes (2.5g)
This is a quick, down and dirty rundown of my garlic aioli. A more in-depth discussion of the various methods of assembly and ins-and-outs of the process can be found here. This is how I go about making it on a regular basis. It takes under 5 minutes from start to finish (including cleanup) and I get so many compliments on it, it even surprises me (and I freaking love this stuff). A couple months ago friends came over for BLTs, and one of them said “I kind of just want to eat this on some toast without the lettuce, tomatoes or bacon.” So she did. Last night, another friend, having a little bit extra in her dish after dipping some incredible spot prawns in it asked it it would be weird to just eat it with a spoon. (It’s not. Craig and I have both done it.) Anyway. People don’t seem to believe just how simple it is to make. So I made a really low quality video of the process.
1 tablespoon dijon mustard
3 cloves garlic, run through a garlic press (microplaning them is also an acceptable alternative)
2 tablespoons acid – this could be vinegar, lemon juice, lime juice, or whatever you have floating around
1 large pinch salt
1-1.5 cups avocado oil
2 cup jar. I prefer a wide-mouth pint jar, but a narrow mouth one works OK as long as your immersion blender fits in.
Immersion blender (Did you know you can get a vintage bamix for like $30 shipped on ebay? Just sayin’.)
I am entirely aware that eating paleo is first and foremost about eating healthful, real food. But everyone has cravings, and sometimes the best you can do is to make an unhealthy meal as close to healthy as you can get without totally sacrificing what’s at the heart of the dish. This is that. The base recipe is the Cooks Illustrated Orange Chicken which is incredible, but decidedly unpaleo. The whole recipe is pretty heavily adapted. But it really does taste similar and there is far less oil waste and fuss, so there’s that!
This recipe is fairly time consuming for a takeout substitute, but I promise it’s worth it if you’ve been craving Chinese or want something to feed to a group of people or potentially finicky eaters. Throw a pot of rice into the mix and it’ll satisfy even the fussiest of people. I’ve doubled the original recipe because if I’m going to the effort and mess of making this, I am going to make a ton. Feel free to cut in half. I will suggest that if you have a pizza stone, heavy pan, or baking steel, make sure that this is in the oven and preheated. It’ll facilitate the crisping of the coating.
Marinade & Sauce
3lbs boneless skinless chicken thighs
1.5 cup chicken stock/broth
1.5 cup orange juice
Zest of at least 1 orange, finely grated using a microplane type grater
.75 cup vinegar – apple cider or white wine
.5 cup coconut aminos (or tamari if you’re very strict)
.75 cup “approved” sugar – I used a combination of maple syrup and honey
6-8 cloves garlic, grated, minced, or run through a press
2″ or about 2 tablespoons fresh ginger, grated
.5 tsp cayenne (adjust up or down depending on how spicy you like it – this is middle of the road)
4 tablespoons (or .25 cups) tapioca starch
4 tablespoons (or .25 cups) cold water
4-5 egg whites
2 cups tapioca starch
1/2 tsp cayenne pepper
1 tsp baking soda
.25-.5 cup avocado oil, chicken fat, coconut oil, etc. Whatever high-heat oil works for you
2-3 lbs veggies – I used cauliflower, broccoli, and bok choy
Chop your chicken and make your marinade:
Cook your veggies and prepare your breading station
Coat and cook your chicken
Cook your sauce
Assemble and enjoy!
Ok, so this stuff is delicious. I have had a tenuous relationship with sausage casings in the past, but I have since made peace with not making stuffed sausages, and just being satisfied with making sausage patties and using it as a loose sausage, not in casings. And so we come to my ginger sage breakfast sausage, which is based on Michael Ruhlman’s version, but has been modified to suit my tastes. It’s a little less salty (I don’t reduce the salt in recipes without serious consideration, but Rhuhlman has a very heavy hand with salt) and tweaked all of the ingredients until (at least to my palate) everything was more harmonious. Please, feel free to adjust to your specific tastes. These are great in breakfast sandwiches, or in paleo “sausage mcmuffins with egg.” This recipe does require the use of a meat grinder, but you can use one for all sorts of things. Otherwise, you could always spring for pre-ground pork, but that kind of takes away part of the allure of having used distinguishable parts of the animal in your sausage (pre-ground meat kind of creeps me out). And for your sanity (and the sake of consistency, I recommend the use of a scale.
Ingredients(makes 80 1oz sausage patties):
5lbs fatty pork – shoulder/boston butt is preferred – cut into pieces small enough to fit down your meat grinder’s tube
29 grams or 1 oz salt
4 grams (or 2 tsp) black pepper
22 grams grated or pressed garlic
10 grams finely minced fresh sage
3 grams red pepper flakes
5o grams grated fresh ginger
I know, this sounds ridiculous. But I love my immersion circulator more than I can adequately describe in words (an interpretive dance would really be more fitting). I don’t use it as often as I probably should, so when I am thinking of making things, coming up with a way to use the Anova is always in the back of my mind. So when I decided to start making my own yogurt again, I realized that a sous vide setup is the ultimate way to produce yogurt, and was pumped to have come up with a new use for my second favorite appliance (my immersion blender ranks at #1). Yes, yogurt is so simple that it hardly requires a recipe, however there are many folks that are either just not familiar enough with the process or are nervous about keeping milk that they plan to eat in the “danger zone” for many hours intentionally. Let me assure you that if you practice clean food handling procedures, there is no need for concern. All of your favorite fermented products rely on warm temperatures for the bacterial growth to make them taste delicious. (I’m lookin’ at you, cheese!) So here’s what you need:
Ingredients and equipment for yogurt:
Container large enough for your glass jar to be at least mostly immersed
*You can use conventional milk here and it will work fine, but I personally don’t understand going to the effort of making yogurt with standard milk when you can just buy premade yogurt for cheap. Grass fed/organic/otherwise specialty milk is where this technique is particularly useful. Finding grass fed yogurt is difficult to begin with, and incredibly expensive.
**You can use another brand of yogurt as long as it has live and active cultures, but in my experience, for whatever reason, your end result will be better with Fage. After an initial batch, you can use starters from your previous batch of yogurt, but to begin with, I advise using Fage. I often get it on sale for $1/tub.
Ingredients and equipment for crème fraîche:
Glass Jar(I like using a pint jar for this)
Container large enough for your glass jar to be at least mostly immersed
These are as over the top as they sound. In case you don’t obsess over reading about food and cookbooks like I do, I will let you know. Momofuku Milk Bar is the “sweets” faction of David Chang’s restaurant empire. The head chef and part owner- Christina Tosi, is incredibly creative, and is so good at bringing some of the most over the top recipes to life. One of the hallmarks of a momofuku milkbar recipe is that for every “finished product,” multiple recipes must be made, and usually specialty ingredients have to be procured. This is part of the fun, of course. And if you follow my blog, you surely recognize my penchant for overly complicated recipes that require superfluous work and specialty ingredients. When I first came across this recipe online a few years ago, and saw the photos, it was all I could think about. I was obsessed. Also, this particular recipe requires that you only make one recipe before the final recipe can be assembled. Additionally, no ingredients that a fussy baker like myself wouldn’t have on hand *cough*milk powder*cough*. So I set to it. The first portion of this is to make the cornflake crunch, which is essentially sweet, rich, and salty cornflakes – OR – the greatest take on granola to have ever existed (seriously, try mixing these into your yogurt one morning). It’s fairly simple, and I always make a double batch, because there’s no such thing as too much cornflake crunch.
The cookies are fairly easy to make. The momofuku recipe calls for an extraordinarily large cookie, which is good, but after extensive trial and error, I’ve determined that (at least in my oven), by the time the middle is set enough not to fall out of the cookie, the edges are too crispy to be pleasant, so I’ve cut it into thirds. The cookies are still quite large by normal standards, but they’re manageable, and you don’t feel like you need to repent on the treadmill after eating one or two. Also, as a result of these being smaller, they need less cooking time and they don’t look as crazy as the originals. But they are also chewy all the way through, instead of being crunchy on the outside. Please note (as is visible in the photos below) that I doubled the recipe and it was more than my stand mixer could handle. I had a huge amount of flour that ended up on a) the kitchenaid, b) my counter, c) myself, & d) my floor. I had to replace the flour, and then go in with a spatula and ensure that everything had mixed evenly after I gave the mixer a break. Unless you have a mixer capacity that is appreciably larger than 5 qt, I would recommend making 2 single batches of these. Because… you know, they freeze well. And they’re equally good raw and frozen as they are baked and warm.
Momofuku Cornflake Marshmallow Chocolate Chip Cookies (makes around 50)
2 sticks (equals 1 cup or 16 tbsp. or 8 oz.) unsalted butter, room temperature
1 1/4 cup granulated sugar
2/3 cup light brown sugar, tightly packed
1/2 tsp. vanilla extract
1 1/2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. kosher salt
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows